Ok… with this recipe I’ve totally been busted. It’s late April and here I am with a pumpkin post. That can only mean one thing- I’ve had a can of pumpkin in my pantry since last Thanksgiving. Absurd! I know! That little pumpkin gem must have gotten pushed to the back of the line in the past few months. Well, it’s seen the light of day in these most delicious cookies.
These Pumpkin Chocolate Chip Cookies are a combination of cookie, cake and pancake and quick bread. They’re super soft, moist and cakey. They’re full of pumpkin and spice flavor, and the chocolate just sends them over the top.
I know I can’t be the only one with a lonely can of pumpkin in the pantry. These cookies are a simple and delicious was to celebrate that forgotten can! Throw some vanilla ice cream in, and life has suddenly improved. It’s as easy as that!
The basic recipe for Pumpkin Chocolate Chip Cookies allows for creativity. Instead of regular chocolate chips try mini chocolate chips, or butterscotch chips, or (better yet) both!
Pumpkin Chocolate Chip Cookies
adapted from Big Fat Cookies
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 eggs
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips, or any chip you like
Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.
Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.
Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool cimpletely.
Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
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Holy CRAP. I just made these. Then ate about 3. They are the softest cookies I have ever made, plus the flavor is incredible. Its like a happy little pillow of fall. Thank you, thank you, thank you for these!
Um, I just made these cookies this weekend and they’re the best, most delicious cookies I’ve had in a LONG time. Thank you so much for this recipe!!
Oh, Joy. These are perfect. (: Even at High Altitude, which is rad. Thank you.
Joy, I so loved these cookies…would it work to throw the batter in a bread pan and make pumpkin bread? or would it be a total fail?
Great idea! I bet it would work. Probably would have to bake for about 30-45 min, though. I’m going to try that, too! I’d also love to try mini loaves. :)
Oh my gosh…my search for the perfect pumpkin cookie is over! Love your blog, thank you!
Favorite. Cookies. Ever.
Wow. I love these. I couldn’t stop eating them… I will definitely be making a ton of these for the Christmas season for gift baskets. I’m sure they will be a hit!
Think I can double the pumpkin (use the whole can) and nix or cut the oil?
Everybody who tried these LOVED them. Extremely easy to make too!!!!
these were AH-MAZE-ING
more like little muffin tops of joy if you ask me. Perfect cross between a muffin and a cookie.
i cut the oil in half and they are still “fantastique”!
Ohhhhh, Joy. I wanted to make cookies and had no butter but a can of pumpkin on hand, so I was thrilled to find this recipe in your archives. I just made these and they’re incredible. They really are more like muffin tops…so I won’t feel bad when I have one of them for breakfast tomorrow morning. Thanks for sharing this recipe!
I am usually not a cookie fan but something about this recipe just called to me. I made them when we got a blizzard here in Chicago. I added 1/8 teaspoon of cardamom since I had it and I like it. These were amazing with a big glass of milk! Totally a cake-cookie hybrid. Eating my last one today.
Though I did have to bake these for 18-20 minutes even though my seperate oven thermometer said 325F.
I am wondering if I could make them with sweet potato puree instead? I find canned pumpkin kind of a scarce thing except in November. Might have to try it out and will report back with results.
Oh My – not a good idea to make this when you’re home alone. Only bake these when you can share them. Made them last night, late night snacking & had 3 with a glass of cold goat’s milk. Delish! I didn’t realize they were mini pancake size, I wasn’t impressed when someone wrote they ate 3 (big deal) – I’ll take that back . I made sure to give them out today. I’ve already had 4 and i’m glad they are gone – don’t think I could have stopped myself from eating them. Yes, i had a can of pumpkin left from the holidays, hence pumpkin recipe in March. Thanks for sharing – this is a great blog. Let’s see what i find next.
I just made these for second time and love them still so much! I used 3/4 cup white whole wheat flour, 1/4 cup flaxseed meal, and 1 cup all purpose flour to up the health factor a bit. I used extra light olive oil (using it in most of baking now) too. Still used cardamom since I love it. Came out really delicious!!
They did end up a bit too moist (but I will still eat them!) so next I am will be more exact with the liquid or perhaps dial down the olive oil by 1/4 of cup. They get really moist over a couple of days which I think is due to the pumpkin. Will make again soon though it is the spring time in Chicago.
THESE LOOK DELISH!!!
I made these cookies, and I loved them! They reminded me of carrot cake, so that got me to thinking: Could I make these Pumpkin Chocolate Chip Cookies into Carrot Cake Cookies with Cream Cheese Frosting? I decided to try it! I made these cookies again and this time I subbed the pumpkin with 1 cup of finely grated carrot and subbed the chocolate chips with 1/2 cup of raisins and 1/2 cup of toasted and chopped walnuts. I made a basic cream cheese frosting recipe and once the cookies were completely cool I frosted them. Delicious!! Thanks, Joy, for the inspiration! I now have TWO new delicious cookie recipes! :)
any suggestions for vegan-ish adaptations? the thing i’m most concerned about are the eggs, because i’m planning on making this for a friend and i know for sure they don’t eat those. any immediate advice would be greatly appreciated as i would like to make them tonight. thank you thank you!!!
Hey Jen, for a vegan option you could substitute the 2 eggs for flax eggs. ( 2tbsp ground flax+6tbsp water for 2 eggs)
To make these a bit healthier instead of 2 cups of all purpose flour, do 1 cup all purpose and 1 cup whole wheat pastry flour and for the oil you could use coconut oil or safflower oil.
Hope this helps :)
Fantastic. They’re like little clouds of deliciousness! I’m going to need to stock up on pumpkin now so I can make pumpkin baked goods throughout the year, I see absolutely nothing wrong with that :) I used walnut oil (which I use a lot–that or hazelnut oil–while baking) and added a bit of cardamom and allspice but kept the overall spice amount at 1.5 teaspoons (ok, they were heaping :) Also, I threw some chopped pecans in there, and after I made them I was worried they would be wrong for the light texture of the cookie, but they’re still good!
Joy, I love your blog!!! Thanks for coming up with all this wonderfulness, I want to make every recipe in here!
Just made these for a pre-Thanksgiving treat and they are literally my new favorite cookie! I could eat the entire batch for myself right now… I might make them a bit smaller next time, just so I can have more to go around :)
What’s the yield for this recipe?
OK, a friend just brought these to our holiday potluck and they were amazing. However, she used milk chocolate, white chocolate and butterscotch chips. Best use of pumpkin, ever.
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